Hi-
My first brisket (flat) is going in tonight. I've always assumed the fat side should go up, but now I'm not so sure. My thoughts on having it up is that as it renders, the juices will flow down and baste the meat. My thoughts for down are that the hotter temps are from below, and the fat will shield the meat to some extent. I guess you can start one way and then turn it over half way through.
Any thoughts?
Thanks,
Matt
You can do what ever you like and if you slow smoke/cook it and it's a choice piece of meat it will be good. FTC when it is finished with a little apple juice and honey(fat side up this time) for at least an hour and you will be in for some sho nuff good brisket. When you unwrap it reserve the juice and mix it equal parts with your favorite BBQ sauce and serve this sauce on the side with your slices :P :P :P. Enjoy.
I trim the fat down to 1/4 - 1/8 inch, and smoke fat side up. Unless I am making pastrami, I then smoke it fat side down.
QuoteI trim the fat down to 1/4 - 1/8 inch, and smoke fat side up.
I do the same as HS as far as brisket is concerned. :)
i am a brisket fiend...
i prefer choice when available... select just aint as good as choice...
i have never smoked either one fat side down...
i can say that the big fat cap needs to be widdled down...
i widdle the fat down to almost nothing and load the top rack with backen...
low and slow is my method... 200 deg box until 190 internal... ftc fat side up... i have ftced a brisket for as long as 8 hours and it was still hot and juicy...
other than my first effort... all have been juicy and dang near perfection...
i prefer that dizzy porcine cow lick rubb on the brisket...
you gotta eat...
owrstrich
Fat side up like Hab and the others say has always worked for me.